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Easy Brown Butter Garlic Noodles Recipe

Easy Brown Butter Garlic Noodles

Long noodles are coated in fragrant brown butter, garlic, Parmesan, and parsley for a quick, comforting dish with deeply toasted flavor. A splash of reserved pasta water brings everything together into a glossy sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Spaghetti, linguine, or other long noodles
Brown Butter Sauce
  • 6 tablespoons Unsalted butter
  • 4 cloves Fresh garlic, finely minced
  • 1/4 teaspoon Crushed red-pepper flakes, optional
Finishing Ingredients
  • 1/4 cup Freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons Fresh parsley, chopped
  • 1/2 teaspoon Kosher salt, plus additional salt for pasta water
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 cup Reserved pasta water, as needed

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the noodles according to the package directions until al dente, then reserve about 1/2 cup of the pasta water before draining.
  2. While the noodles cook, melt the unsalted butter in a large skillet over medium heat. Continue cooking for approximately 3 to 5 minutes, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty.
  3. Add the minced garlic and optional red-pepper flakes to the browned butter. Cook for 30 to 60 seconds, just until the garlic is fragrant and lightly softened.
  4. Add the drained noodles to the skillet and toss thoroughly so every strand is coated in the brown-butter mixture. Add the Parmesan, parsley, black pepper, and kosher salt.
  5. Toss again while adding the reserved pasta water 1 tablespoon at a time until the butter and cheese form a light, glossy coating. Serve immediately with additional Parmesan and parsley.

Notes

Watch the butter closely once it begins foaming because the milk solids can burn quickly. Freshly grated Parmesan melts more smoothly than pre-shredded or shelf-stable cheese. For a variation, finish with 1 to 2 tablespoons of lemon juice or lemon zest, toasted breadcrumbs, chopped nuts, or additional red-pepper flakes.